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Method

Heat 2 tbsp oil in a pan, add the onion
and fry until soft and lightly browned,
about 10 mins. Add the chilli, ginger and
spices and mix well. Stir in the chickpeas,
tomatoes and 5 tbsp water, bring to the
boil, then simmer for 10 mins. Add a little
salt and pepper and the lemon juice.

Arrange the aubergines over a grill pan.
Brush lightly with oil, sprinkle with salt
and pepper, then grill until golden. Flip
them over, brush again with oil, season
and grill again until tender and golden.

Mix the yogurt with the garlic, most of
the walnuts and coriander and a little salt
and pepper. Arrange the aubergine slices
over a warm platter and spoon over the
chickpea mix. Drizzle with the walnut
sauce and scatter with the remaining
walnuts and coriander.

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Comments, questions and tips

Comments

Very nice! There are a few elements to bring together which meant it took me a little while but the balance of everything was very pleasing. The favourite part were probably the chickpeas though so would also consider making those with some other accompaniments in the future. Recommended!

Lovely!!! Only very minor quibble is that I had to do my aubergine slices in batches, which was rather time consuming. Too small grill pan! Really like the lemon, cinnamon and yoghurt - the quantities of cumin and coriander were just right. Excellent dish and like nothing I've had before.

Delicious! I've made this several times now.... a few lessons learned:
I always slice the aubergines and get them under the grill first, everything else cooks much faster for me. I also use spray oil because the aubergines absorb it like sponges if i brush it on.
The tomatoes are easily replaced by a can of chopped tomatoes (good quality if possible) and i've actually skipped the aubergines and served with couscous instead, it was still wonderful and full of flavour.

Another briliant Mary Cadogan recipe. Perfect to serve at a dinner party if you only have 1 vegetarian guest. Just make the chickpea and tomato mixture earlier and re-heat whilst the aubergines are cooking. Under a hot grill they take a good 10 to 12 minutes.

Absolutely delicious! Made this for the family who loved it, including my son who doesn't like aubergines and my daughter who doesn't like walnuts. Served it with lamb and sword fish for the non-meat eaters. Will be making it regularly from now on.

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